Julienne Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (10)

one pound of lean gravy beef not cut up ↝ Gravy, beef [Dips, gravies, other sauces]
one piece of loaf sugar ↝ Sugar, NFS [Sugars and honey]
an onion (whole) ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
three pints of water ↝ Water, tap [Tap water]
a teacupful of cold water ↝ Water, tap [Tap water]
one carrot, cut into slices and then into tiny strips ↝ Carrots, raw [Vegetables and Vegetable Products]
half a turnip, in strips ↝ Turnips, raw [Vegetables and Vegetable Products]
a few green peas. These last may be from a bottle if it is impossible to obtain the fresh. ↝ Peas, green, raw [Vegetables and Vegetable Products]

Instructions (7)

Take one pound of lean gravy beef not cut up, put it into a saucepan with one piece of loaf sugar, an onion (whole), a little pepper and salt, and three pints of water.
Boil for two hours.
Dash a teacupful of cold water in to cause the fat to rise.
Allow it to cool, skim the fat, and strain the soup into another saucepan.
Put in one carrot, cut into slices and then into tiny strips, half a turnip, in strips, and a few green peas.
Boil for half an hour and serve the soup with the vegetables in it.
This soup will turn out perfectly clear if the directions are carefully followed.

Original Text

Julienne Soup

Take one pound of lean gravy beef not cut up, put it into a saucepan with one piece of loaf sugar, an onion (whole), a little pepper and salt, and three pints of water. Boil for two hours. Dash a teacupful of cold water in to cause the fat to rise. Allow it to cool, skim the fat, and strain the soup into another saucepan. Put in one carrot, cut into slices and then into tiny strips, half a turnip, in strips, and a few green peas. These last may be from a bottle if it is impossible to obtain the fresh. Boil for half an hour and serve the soup with the vegetables in it. This soup will turn out perfectly clear if the directions are carefully followed.

Notes

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